2004 Turkey Lasagna Roll-Ups

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One serving (1 roll-up) equals 347 calories, 13 g fat (6 g saturated fat), 110 mg cholesterol, 853 mg sodium, 33 g carbohydrate, 4 g fiber, 23 g protein.

Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

Originally published as Turkey Lasagna Roll-Ups in Light & Tasty June/July 2003, p51

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  • 4

Ingredients

  • 4 lasagna noodles
  • 6 ounces lean ground turkey
  • 1 small onion, chopped
  • 1 cup chopped fresh broccoli
  • 1/4 cup water
  • 1 cup (8 ounces) reduced-fat ricotta cheese
  • 1 egg, lightly beaten
  • 1 tablespoon fat-free milk
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 2 cups meatless spaghetti sauce, divided
  • 1/4 cup shredded Parmesan cheese

Preparation

Step 1

Cook the noodles according to package directions; rinse and drain. In a nonstick skillet, cook turkey and onion over medium heat until turkey is no longer pink.

Meanwhile, in a small saucepan, bring broccoli and water to a boil. Reduce heat; cover and simmer for 5 minutes or until crisp-tender; drain.

Add the broccoli, ricotta, egg, milk, thyme and salt to the turkey mixture. Spread over each noodle; drizzle each with 1/4 cup spaghetti sauce. Carefully roll up jelly-roll style.

Place seam side down in an 8-in. square baking dish coated with cooking spray. Drizzle with remaining spaghetti sauce.

Cover and bake at 375° for 45-50 minutes or until a meat thermometer reads 160°. Sprinkle with Parmesan cheese. Yield: 4 servings.

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